As winter looms, there are chores to check off the list: hay, firewood, garden produce. The other day my brother was helping me harvest beets. “These are carrot-shaped”, he said, shovel in hand. “That’s because you’re digging up the swiss chard”, I replied. I managed to salvage enough chard for a meal. I made a dish from Recipes For a Small Planet. I cooked onions from the garden, no garlic because I don’t care for it, a bit of olive oil, the chard with the leaves and stalks chopped separately, a can of red kidney beans, cooked rice, soy sauce. Add some sharp cheddar. It’s a colorful dish for a colorful fall day. The chard I raised this year was the Bright Lights variety, a red, yellow and purple mix.